Indonesian Peanut Sauce
This Indonesian peanut sauce is rich, creamy, easy to make and oh, so versatile!
Servings: 4 servings
Calories: 188kcal
Ingredients
Peanut Sauce
- 2 tablespoons peanut butter
- 2 tablespoons reduced sodium soy sauce
- 1 ½ tablespoons agave nectar or brown sugar
- 1 tablespoon chopped onion
- 1 tablespoon lemon juice
- ¾ cup low sodium vegetable broth
- 1 clove garlic minced
- ¼ teaspoon crushed red pepper flakes or to taste
Noodles
- 4 servings cooked whole wheat linguini or any kind of noodle you desire
- Chopped veggies of choice I like zucchini, bell peppers and broccoli
- Protein of choice tofu, tempeh, etc. cut into bite size pieces
Instructions
- Combine all of the ingredients for the peanut sauce in a bowl and whisk until fairly smooth.
- Pour the sauce into a skillet over medium heat and whisk often to keep the sauce from sticking or clumping. Let the sauce cook for about 5-10 minutes until it has thickened.
- For the Noodle dish, saute your chopped veggies and protein in a separate skillet while the peanut sauce thickens.
- Once the sauce is almost done cooking, add in your veggies, protein and pasta to the peanut sauce. Toss all the ingredients together so that the noodles, veggies and protein can get fully coated with the sauce.
- Add more red pepper flakes if desired and serve warm!
Notes
Nutrition facts are for peanut sauce with whole wheat noodles. No veggies are included here.
Nutrition
Calories: 188kcal | Carbohydrates: 32g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 328mg | Potassium: 124mg | Fiber: 5g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg